Native to Indonesia, cloves (Syzygium aromaticum) are small dried flower buds with an intense aroma. For over 2,000 years, they have been used in Chinese medicine and Ayurveda for healing, flavoring food, and preserving freshness. Today, science confirms many of these traditional benefits — and reveals new, surprising uses.
1. Packed with Nutrients
- Vitamins: C, K, B6.
- Minerals: manganese, calcium, magnesium, potassium.
- Active Compounds: eugenol (potent anti-inflammatory), beta-caryophyllene (antimicrobial), and antioxidant flavonoids.
A 2005 Journal of Agricultural and Food Chemistry study ranked cloves among the highest antioxidant foods in the world — higher than oregano and cinnamon.
2. Science-Backed Health Benefits
- Toothache relief: Clove essential oil has been used by dentists for centuries. The Indian Journal of Dentistry (2012) confirmed it works as a natural anesthetic and anti-inflammatory.
- Antibacterial and antifungal: University of Buenos Aires research (2010) shows eugenol fights harmful bacteria like E. coli and fungi like Candida albicans.
- Digestive health: Stimulates digestive enzymes, reduces bloating, soothes nausea.
- Blood sugar regulation: University of Karachi (2006) found regular clove intake may help manage type 2 diabetes.
3. How to Use Cloves Every Day
In Cooking
- Wellness tea: Boil 3–4 cloves in a cup of water for 10 minutes; drink warm to boost digestion and immunity.
- Flavor in soups: Stud an onion with 3 cloves and add to broths, curries, or stews.
- Spiced tea/coffee: Add 1–2 cloves to black or green tea for a warm, aromatic twist.
Therapeutic Uses
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